YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa alongside roasted broccoli florets with a touch of charred goodness.
INGREDIENTS
4.6 ounces Chicken Breast
2/3 cup Cooked Quinoa
1 cup Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
Lemon juice, garlic powder, and sea salt to taste
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly browned.
Season the chicken breast with the remaining olive oil, garlic powder, and a squeeze of fresh lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.
Warm the pre-cooked quinoa and fluff it with a fork before placing it in a serving bowl.
Slice the grilled chicken and arrange it over the quinoa with the roasted broccoli on the side.